Anyone here ever use a rub to prepare their steaks prior to it hitting the grill? I remember folks at one time used to soak the meat in beer prior to the BBQ, but not sure if thats still done or not. Suggestions and recipes would be great!!!
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Here's one that I recently learned. Seems weird, but tastes great.

You will need two items: French's Yellow Mustard and Lowry's Seasoned Salt

Use a regular butter knife and scrape some mustard over the surface of the steak. Don't coat it yellow, that's too much. Then sprinkle on the Lowry's. Do both sides.

Grills up nice and tasty.

edit: I've also used a wide variety of brown, stone ground, and other mustards as well
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Adolph's Tenderizer, kosher salt, pepper, and olive oil is all I typically use (plus a little butter while they're on the grill).
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My old standby steak marinade is Lea and Perrins Worchester Sauce and red wine.

Put steaks in a zip-lock bag. Add healthy amounts of both ingredients. Marinade for 1-2 hours.

Marinade can also be used to add moisture during cooking.
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Lea and Perrins with a clove or two of minced garlic tastes good.....
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1 tbl montreal steak seasoning
2 tbl soy sauce lite
1/3 cp olive oil

mix it all up let meat sit for as long as possible but two hours is good.
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Ok, now Im friggin hungry LOL
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I like a simple rub:
Kosher Salt
Black Pepper
Garlic Powder
Paprika
New Mexico Chile Powder
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Wrap a tri-tip, if un-seasoned rub with Pappy's Choice Seasoning, in foil with jarred jalapenos and mushrooms and throw it on the grill.
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I used to use equal mixture of the Moores/Dales type sauce and beer. The beer helped to tone down what I've always thought of as an overbearing flavor of the dark/salty marinade. Now, mostly I use salt, pepper, a bit of garlic, sometimes I use Lysanders dry rub if the mood hits me. I like to put on a pat of butter (real butter) and some salt and maybe a bit of garlic on right before I take it off the grill.
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I usually like a dry rub but if you want a wet marinade, I usually do a little minced garlic and shallot, worchesire (sp.), soy sauce and a touch of pineapple juice (tenderizes the meat). Also can throw some chiles in there for heat.
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Kosher Salt
Coarse Grind Black Pepper
Chopped Fresh Garlic
Chopped Fresh Shallots
Grated Fresh Ginger
Soy Sauce
Apple Juice
Dry Red Wine

Mix the ing from the garlic on down together in stainless steel bowl. rub generous amounts of the KSP onto your steak. Place all items in ziploc bag and marinate for min 10hrs. Grill.


London Broil Marinade

3 cups Red Wine
2 cups Soy sauce
1 cup Seasoned Rice Wine Vinegar
1/4 cup chopped fresh Garlic
1/4 cup chopped fresh Shallots
KSP( kosher salt & pepper) to your liking.

Mix all ingredients together and then place meat in with marinade. cover and let sit for min 24 hrs. you can use this marinade for 2 X's then discard.
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hahaha thats pretty much my go to rub too!!!


another one I like is:

olive oil
fresh garlic
black pepper
sea salt
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About the best all around rub I've used:

http://www.tonychachere.com/
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For the rub, I use a bit of brown sugar, cayenne pepper, garlic salt, adobo, pepper, chili powder and a bit of smoked paprika. Comes out nice.
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A great rub is: (all are approximate, I have made this so often I just free hand pour the spices into a bowl, but trust me, as long as you are close, you will be fine).

2 tbsp brown suger
2 tsp paprika
1 tsp instant coffee
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp corriander
1 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1/2 tsp msg (optional, but makes a big difference)

Multiply this recipe 10x, make is once use it many times. To use, brush steak with olive oil. Then generousy RUB the mixture into the steak, coat that son of a *****. Grill to rare (if you grill past rare, you will have to finish on indirect heat to prevent burning of the sugar, but then again, if you grill past rare, well, dont get me started).

Now the killer, right before taking the steak off the grill, load the steak up with fresh garlic butter (butter+fresh pressed garlic+parsley) and let it melt over the steak, no so much that is runs off the steak, just enough so that when served it is easily spread over the steak. I also sometimes add chipolte and lime to the butter mixture. I gave never served this steak without the dinner table conversation coming to a complete halt so be warned.

You want more, you got it. If you like you steak extra tender, marinade it first in a light lager mixed with papain powder (it is powder from papayas and will eat a steak apart in 24 hours so 2-4 hours is PLENTY -- it can be found at indian markets as meat tenderizer). I prefer it to US tenderizer as it has no salt added so wont bleed the steak). Rub the papain powder into the steak then drizzle with beer (if is almost a dry marinade). The, after 2-4 hours, wash the meat with remainder beer.

Anyway, probably more then anyone wanted to know. My shtick is grilling steaks, I have about 10 goto recipes that work everytime and try new stuff all the time, but this one, this is the best.
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That recipe sounds great, how 'bout posting the rest for those of us who ARE interested :-)

I've been trying to find a rub recipe that would work well for making jerky, little more salt and this one may do the trick. Everything I see online is all soy and worcestershire sauce, I'm tired of that recipe. Always been partial to rubs anyway.
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No disrespect to any that have posted... but for straight up steak here is what I think is best...

-Bring the steak to room temp by letting it sit out on the counter for about and hour.

-Bring your grill up to as hot as it will go. I have a couple of Big Green Eggs so that is about 750 degrees, but most grills will get above 500 if you really try.

-Liberally apply olive oil and then Montreal Steak Season to the both sides of the steak.

-Sear on the grill for 90 seconds. Turn 90 degrees and sear for another 90 seconds to get your grill marks. Flip the steak and grill for another 90 seconds.

-Take the steak off of the grill and let it sit covered with foil while you let the grill come down to about 400 degrees.

-Put the steak back on the grill and cook to 135 internal for medium rare.

-Let rest for at least 5 minute before serving (this is the most important part).

Enjoy!!
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I use, salt pepper sugar and cider vinegar
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http://www.zacsmontanakitchen.com/

This is my Step-Dad's brother. Click on "pantry" and check out his Sweet Heat BBQ rub and his Yellowstone Kitchen Sauce. Both are absolutely amazing. I use the Rub on chicken and burgers, grill, then top with the sauce. They're an amazing combo if I do say so myself.
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